Cold Cucumber and Mint Soup

Yield: 4 servings
Preparation is easy
Preparation time is 20 minutes, leave overnight to sit

Ingredients

For the soup:

• 1 large English cucumber
• 10 fluid ounces 35% cream (300 milliliters)
• 5 fluid ounces natural yogurt (150 milliliters)
• 1 clove garlic
• 2 tablespoons tarragon vinegar (30 milliliters)
• salt and pepper
• 2 tablespoons fresh mint, chopped

For garnish:

• 1 tablespoon gherkin, finely chopped
• 2 tablespoons cucumber, finely chopped
• 2 tablespoons mint, chopped
• 2 tablespoons fresh cooked small shrimp

Directions

1. Wash and dry the cucumber. Peel in strips, leaving some of the skin on the cucumber for colour and crunch. Grate the cucumber coarsely. Stir in the cream, yogurt and crush in the garlic clove. Add the salt and pepper and tarragon vinegar to taste. Stir in the mint.
2. Set the soup aside in the refrigerator overnight for the flavours to develop.
3. To serve: chop the gherkins, cucumber and fresh mint. If the shrimp are anything but small, chop them into pieces. Serve the cucumber soup with the garnish sprinkled in the bowl.